Categories: Vegetables, Main dish 
      Yield: 8 servings 
  
      3 c  Mixed vegetables 
           - such as artichoke hearts, 
           - asparagus, mushrooms, 
           - broccoli or cauliflower 
      1 c  Cooked spinach; chopped 
      2 tb Olive oil 
      2 md Onions; roughly diced 
    1/2 c  Bread crumbs 
    3/4 c  Egg whites 
    1/2 ts Ground coriander 
      1 ts Minced garlic 
    1/2 ts Salt; or as desired 
    1/2 ts Ground white pepper 
      1 ts Fresh rosemary leaves -OR- 
    1/2 ts -Dried rosemary leaves 
      4    Feet sausage casing 
  
  ROUGHLY CHOP VEGETABLES into 1/4-inch pieces and set aside on a plate. Heat 
  the oil in a large skillet over medium heat, add the onion and cook, 
  stirring, for 5 minutes. Decrease heat to low, add the vegetables and cook 
  for 10 minutes. Remove vegetables from heat and scrape the mixture into a 
  food processor. Add the egg whites and bread crumbs and puree until smooth. 
  Stuff the mixture into sausage casings or form 2 long sausages in plastic 
  wrap. Poach the sausages in gently simmering water for 7 minutes, drain and 
  let cool. If you have used plastic wrap to form the sausages, remove it 
  when sausages are cool. Cut sausages into 6-inch lengths. To serve, grill 
  the sausages or place under a preheated broiler. Since the sausages are 
  already cooked, we want only to reheat them and crisp their skins.